Basmati Rice Pilaf With Carrots

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati rice*
1 cup	62g / 2.2oz	Onion (small)
3 cups	330g / 11oz	Carrots (medium)
1		Bay leaf
1		Cinnamon stick - crumbled
2		Cloves
4		Black peppercorns
1/4 teaspoon	1.3ml	Cumin seeds
1 tablespoon	15ml	Light vegetable oil
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Kosher salt - (or to taste)

Recipe Instructions

* Purchase from Indian grocery or gourmet shop.

1 Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear. Put the rice in 2 cups of cool water to soak for 20 minutes.

2 Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to 350F.

3 While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices.

4 When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole dish. Add spices.

5 When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3-5 minutes.

6 Add rice and cook, stirring very gently for 5 minutes.

7 Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top of rice has boiled off.

8 Cover tightly and cook for 20 minutes at 350F.

9 Remove from oven, let rest for 10 minutes, then serve.

Source:
Sharon Raghavachary

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